CLASSIC PICCALILLI (BRITISH PICKLED VEGGIES)
Don't get in a pickle with this classic piccalilli recipe. Easy to make, our recipe yields three Mason jars of deliciousness that can keep for several months.
Provided by Elaine Lemm
Categories Condiment
Time P2DT40m
Number Of Ingredients 18
Steps:
- Gather the ingredients.
- In a bowl large enough to hold the water and all of the vegetables, dissolve the salt in the water.
- Add the cauliflower, pearl onions, cucumber, and capers. Stir.
- Put a plate on the vegetables to make sure they stay submerged in the brine.
- Cover with plastic wrap and refrigerate for 24 hours.
- Gather the ingredients.
- In a large stainless steel pan, place the dark malt vinegar, white wine vinegar , pickling spice, and sugar. Bring to a boil.
- Reduce the heat and cook for 15 minutes.
- Transfer to a ceramic bowl and leave to cool overnight in the fridge.
- Gather the ingredients and remove the brined vegetables and spiced vinegar from the fridge.
- Drain and rinse the vegetables well.
- In a large pot, place the rinsed vegetables. Cover with cold water and bring to a boil.
- Reduce the heat to a gentle simmer and cook for 10 minutes.
- Drain the water and reserve the veggies.
- In a pan, melt the butter and add the flour, stirring thoroughly to avoid clumping.
- Cook over low heat for 5 minutes, being careful not to burn the flour.
- Strain the spiced vinegar.
- Slowly add the vinegar to the butter and flour. Cook for 2 to 3 minutes or until the mixture has thickened.
- Add the turmeric, mustard powder, and black pepper while stirring well. You now should have a brightly colored, thick sauce.
- Pour the thick sauce over the drained vegetables and stir well, making sure all the vegetables are coated in the sauce.
- Pour into sterilized clamp jars and seal. Preferably, wait at least one week before opening to allow the flavors to intensify.
Nutrition Facts : Calories 164 kcal, Carbohydrate 27 g, Cholesterol 12 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 5108 mg, Sugar 22 g, Fat 5 g, ServingSize 2-3 jars, UnsaturatedFat 0 g
BRITISH PICALILLI
This picalilli amazingly tastes pretty good as soon as it's cooled, but ideally it should be left for at least a month to allow the flavors to develop. We've opened jars after 6 months and they are even better! Ginger makes this quite fiery, you might want to adjust the quantity to suit your own taste. Vegetables can be varied according to personal preference; red peppers and sweet corn are suggestions.
Provided by Tomsmum
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P18DT17h17m
Yield 8
Number Of Ingredients 13
Steps:
- Combine cauliflower, onion, carrots, cucumber, beans, and salt in a large bowl and toss well. Leave for 24 hours.
- The next day, rinse vegetables thoroughly in several changes of cold water. Drain well in a colander for 30 minutes.
- Inspect eight 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until picalilli is ready. Wash new, unused lids and rings in warm soapy water.
- Combine flour, curry powder, turmeric, mustard powder, and ginger in a large pot. Gradually stir in 1/2 the vinegar, blending well until a smooth paste without lumps forms. Add remaining vinegar and sugar, mix well, and bring to a boil over medium heat, stirring continuously. Cook until mixture thickens, about 5 minutes. Add vegetable mixture and bring to a boil. Cook for 2 minutes. Remove from heat.
- Pack picalilli into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
- Leave for 1 month, to allow picalilli to mature, before eating.
Nutrition Facts : Calories 460.1 calories, Carbohydrate 108.4 g, Fat 2.5 g, Fiber 6.9 g, Protein 6.5 g, SaturatedFat 0.2 g, Sodium 821.7 mg, Sugar 79.2 g
EASY PICCALILLI
Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers
Provided by Anna Glover
Categories Condiment
Time 25m
Yield Makes 3 x 500ml jars
Number Of Ingredients 13
Steps:
- Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
- Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
- Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.
Nutrition Facts : Calories 14 calories, Fat 0.2 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.04 milligram of sodium
PICCALILLI
Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese. It is a good relish to have on hand and would be tasty in a ham sandwich.
Provided by Ruth
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Yield 80
Number Of Ingredients 11
Steps:
- Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
- In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
- Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
- In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.
Nutrition Facts : Calories 27.4 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 2228.3 mg, Sugar 3.8 g
PICCALILLI
Piccalilli is a popular British condiment. It is easy to make and will keep for several months in sealed jars. Found on britishfoods.about.com. The original recipe does not state how many servings or how many jars are used so I guessed at servings. Posted for ZWT6.
Provided by lazyme
Categories Cauliflower
Time P1DT40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- First you need to make a salt brine.
- In a bowl large enough to hold the water and all the vegetables, dissolve the salt in the water.
- Add all the vegetables and capers.
- Put a plate onto the vegetables to make sure they stayed submerged in the brine.
- Cover and keep in the fridge for 24 hours.
- Place the two vinegars, pickling spice and sugar into a large stainless steel pan.
- Bring to the boil, reduce the heat and cook for 15 minutes.
- Leave to cool.
- The next day: remove the brine and vegetables from the fridge, drain and rinse the vegetables well.
- Place the rinsed vegetables into a pan, cover with cold water.
- Bring to the boil then reduce the heat to a gentle simmer.
- Cook for 10 minutes, reduce the heat and simmer for ten minutes, drain and leave to one side.
- In another pan, melt the butter, add the flour and stir thoroughly.
- Cook gently for 5 minutes taking care not to burn the flour.
- Strain the spiced vinegar and slowly add to the butter and flour, cook for 2 - 3 minutes or until thickened.
- Add the turmeric, mustard powder and black pepper stir well.
- You should now have a brightly colored, thick sauce.
- Pour the thick sauce over the drained vegetables and stir well making sure all the vegetables are coated in the sauce.
- Pour into sterilized jars and seal.
- Keep for at least one week before opening (preferably longer but the temptation to try it may be too strong).
- Once opened the jars must be kept in the refrigerator, unopened the jars will keep for at least six months in a dark, cool place.
Nutrition Facts : Calories 82.9, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 4205.9, Carbohydrate 11, Fiber 1.2, Sugar 6.5, Protein 1.2
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